Save to Pinterest The first time I made this salad, it was a Tuesday evening after a relentlessly hot day. I had chicken defrosted but zero energy to turn on the oven for anything elaborate. Something cold and vibrant seemed like the only logical answer, and I happened to have a perfectly ripe avocado sitting on the counter that couldn't wait another day.
Last summer, I made this for a group of friends who dropped by unexpectedly. One of them, who swore she hated salad, went back for seconds and asked for the recipe before she even left. Something about the combination of warm grilled chicken, cool crisp lettuce, and that tangy honey lime dressing just makes people happy.
Ingredients
- 2 large boneless skinless chicken breasts: These cook quickly on the grill and stay juicy when sliced against the grain
- 3 tbsp honey: The sweetness balances the lime and helps create those beautiful caramelized grill marks
- 2 tbsp fresh lime juice: Dont even think about using the bottled stuff here, fresh makes all the difference
- 1 tbsp olive oil: Helps the marinade cling to the chicken and promotes even browning
- 1 tsp chili powder and 1/2 tsp cumin: This mild spice blend lets the honey and lime shine while adding subtle depth
- 1 garlic clove minced: One clove is plenty, you want it to enhance not overpower
- 6 cups romaine lettuce chopped: Romaine holds up better than delicate greens and provides that satisfying crunch
- 1 cup cherry tomatoes halved: They burst in your mouth and add pops of brightness throughout
- 1 cup cooked corn kernels: Fresh sweet corn is ideal but thawed frozen works perfectly fine
- 1 cup canned black beans rinsed and drained: These make the salad substantial enough to feel like a real meal
- 1/2 cup shredded cheddar or Monterey Jack: Pepper Jack would be amazing here if you like things spicy
- 1 ripe avocado diced: The creaminess is essential, it ties all the components together
- 1/4 cup red onion thinly sliced: Soak these in cold water for 10 minutes to mellow the bite if youre sensitive
- 1/2 cup tortilla strips: Store bought or homemade, these add that crucial taco salad element
- Fresh cilantro leaves: Tear them with your hands instead of chopping for a more natural look
Instructions
- Whisk together the marinade:
- In a small bowl, combine honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper until everything is fully incorporated and the honey has dissolved into the lime.
- Marinate the chicken:
- Place the chicken in a shallow dish and pour the marinade over, turning to coat both sides. Let it sit for at least 15 minutes while you prep everything else, or up to 2 hours if you have time.
- Grill the chicken to perfection:
- Preheat your grill to medium high and cook the chicken for 6 to 7 minutes per side until it reaches 165°F internally. Rest for 5 minutes before slicing, this keeps all those juices inside.
- Build the salad base:
- In a large bowl, toss together the romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion until evenly distributed.
- Make the dressing:
- Whisk together the honey, lime juice, olive oil, cumin, chili powder, salt, and pepper until thickened and emulsified.
- Assemble and serve:
- Drizzle the dressing over the salad and toss gently. Top with sliced chicken, tortilla strips, and fresh cilantro, then serve immediately while the chicken is still warm.
Save to Pinterest This recipe became a weeknight staple the moment I realized how well it reheats for lunch the next day. I pack the dressing separately and everything stays crisp and fresh, making those midday leftovers feel almost as special as the original dinner.
Making It Your Own
Ive found this salad is endlessly adaptable based on what you have in your fridge. Sometimes I swap in grilled shrimp or even steak when I want something different. The key is keeping that honey lime element as the through line that ties everything together.
Protein Variations
Grilled shrimp cook in just a few minutes and pair beautifully with the honey lime flavors. Or try cubed firm tofu pressed for 30 minutes, then marinated and grilled for a completely plant based version that still satisfies. Even cooked and cooled shrimp from the store works in a pinch.
Make Ahead Strategy
The absolute best way to prep this salad is to chop all your vegetables and store them in separate containers. Grill the chicken ahead and slice it just before serving, keep the dressing in a jar ready to shake, and crush the tortilla chips at the last possible second.
- Wash and chop the romaine up to 2 days in advance, storing it with a paper towel to absorb moisture
- The dressing actually tastes better after the flavors have mingled for a day or two
- Avocado should be cut right before serving, but tossing the cubes with a little lime juice helps prevent browning
Save to Pinterest This salad has become my go to for nights when I want something that feels special but doesnt require hours in the kitchen. Its the kind of meal that makes you feel like you really treated yourself.
Recipe FAQs
- → How long can I marinate the chicken?
You can marinate the chicken for as little as 15 minutes or up to 2 hours. Longer marinating times allow the honey-lime flavors to penetrate deeper into the meat, resulting in more tender and flavorful chicken.
- → Can I prepare this salad ahead of time?
Yes, you can prepare the individual components ahead: cook and slice the chicken, chop the vegetables, and make the dressing. Assemble the salad just before serving to keep the lettuce crisp and the avocado from browning.
- → What are good protein substitutes for chicken?
Grilled shrimp, tofu, or even seasoned black beans work wonderfully as alternatives. Adjust the marinating time for shrimp (about 5-10 minutes) since it cooks much faster than chicken.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part. Always let it rest for 5 minutes before slicing.
- → Is this salad gluten-free?
The base salad is naturally gluten-free. However, tortilla strips and tortilla chips may contain gluten, so choose certified gluten-free versions if needed. Always check packaged ingredients for cross-contamination warnings.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the bright citrus and fresh ingredients beautifully. For beer lovers, a light Mexican lager is an excellent refreshing pairing.